Ingredients
BAKED FETA
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1 – 2 rounds of feta
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1 egg
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Breadcrumbs
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Butter
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Fresh basil & thyme
RED PEPPER HUMMUS WITH HAZELNUTS
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2 large red bell peppers
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2 garlic pods
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1 tin chickpeas
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2 tbs tahini paste (or more according to taste)
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1/3 cup hazelnuts (roasted) / blanched almonds can also be used
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Smoked paprika
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Fresh lemon juice
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Olive oil
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Salt and pepper
Directions
BAKED FETA
- Take 1 round of feta and pat dry using paper towel.
- Dip into 1 beaten egg and then into some breadcrumbs – you can repeat this process more than once depending on how thick you would like the crumb.
- Fry the crumbed feta in a pan until it is crispy – I added some basil & thyme herbs with some butter in the pan to add more flavour.
- Serve with a selection of olives and the buttery goodness from the pan.
RED PEPPER HUMMUS WITH HAZELNUTS
- Slice the bell peppers, sprinkle with smoke paprika salt and olive oil, place them on a baking tray in the oven with the garlic pods.
- Bake at 180 degrees until the skin starts to blister.
- I usually remove the skin, but you can skip this step if you have a good food processor
- Place the bell pepper, garlic, chickpeas and tahini paste in the food processor and mix until smooth.
- I add lemon juice, olive oil and salt and pepper as I mix to taste and texture consistency needed.
Recipe Note
Add fresh veg, charcuterie, Cheese, pita breads, capers, nuts, droe wors and grapes.
